[Sca-cooks] Cheese fat?

Anne-Marie Rousseau dailleurs at liripipe.com
Thu Aug 16 14:46:51 PDT 2007


I dont know what cheese fat is (the opposite of whey?) but to dry things on reeds, I often will use 
a bamboo or straw place mat placed on a cooling rack. the important thing is air circulation...

have fun! making cheese is a blast :)

-_AM


On Thu Aug 16 15:44 , "Michael Gunter"  sent:

>I am thinking of making a cheese as part of my upcoming
>
>Laurel's Prize Tourney display so I'm going through period
>
>sources of cheese recipes. What I'm looking at right now
>
>is Digby's "To Make Slipp-Coat Cheese".
>
>
>
>I've never made a fresh cheese beyond basic curd cheese
>
>so this is pretty new to me. Digby keeps referring to put
>
>the cheese in and out of "cheese fat". What is he referring
>
>to?
>
>
>
>Also, he suggests drying the cheese on reeds or some
>
>other padding to draw out the moisture. Any suggestions
>
>for a more modern substitute? I think Adamantius made
>
>this so he may have some pointers for me.
>
>
>
>Or, anyone have some other sources for a quick cheese?
>
>I think Guter Spise has a few I need to check out.
>
>
>
>Gunthar
>
>
>
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